Cheesy chicken pie with a garlic bread topping

Press two big garlic cloves into melted butter and mix.

Cut leftover hamburger buns into cubes and toss them in the garlic butter in a bowl, breaking up any stuck pieces; set aside.

Melt butter in a skillet; add diced onion and celery and saute until softened, 4 to 5 minutes.

Add dried sage and a little salt and pepper; mix.

Scatter in 3 tablespoons of flour and mix to a dry, sandy coating; cook about a minute.

Add chicken broth and stir well about 30 seconds to avoid flour clumps; add a cup of milk and let it start to thicken.

Melt in finely shredded mild cheddar.

Add frozen pearl onions, frozen peas and shredded roasted chicken; mix.

Taste; add more salt, plenty of pepper and a little garlic powder.

Cover with the garlic bread cubes and bake at 400 degrees about 15 minutes; check the browning and cover with foil if brown enough, about 30 minutes in all.